Dijon Vu
Pan-Seared Chicken Breasts with a Dijon-Almond Crust and Silky Pan Sauce
40 minutes
Serves 4
DinnerFrenchGluten-freeShellfish-freeSoy-freeLow Carb
Herb's take
Tonight, we channel classic French bistro technique with a crisp Dijon and almond crust atop juicy pan-seared chicken. You’ll master pan deglazing, the secret handshake of French sauce making, and say bonjour to bold, low-carb flavors.
Ingredients
Yield
4
Instructions
- 01Pat the chicken breasts dry with paper towels and season both sides with kosher salt and black pepper.
- 02Brush the top side of each chicken breast evenly with Dijon mustard.
- 03Press almond flour onto the mustard-coated side of each breast, creating a firm crust.
- 04Heat 2 tablespoons olive oil and 1 tablespoon butter in a large skillet over medium-high heat until shimmering.
- 05Place chicken breasts, crust side down, in the skillet. Sear for 3-4 minutes without moving until the crust is deeply golden. Flip and reduce the heat to medium. Cook 4-5 minutes more until the chicken is just cooked through (internal temp 160°F).
- 06Transfer chicken to a plate and tent loosely with foil to rest.
- 07Pour off all but 1 tablespoon of fat from the skillet. Add shallots and garlic, sautéing for 1 minute until fragrant.
- 08Deglaze the pan with dry white wine, scraping up any browned bits. Let it reduce by half, about 2 minutes.
- 09Add chicken stock and simmer until slightly thickened, about 4 minutes.
- 10Reduce heat to low. Whisk in the remaining 2 tablespoons butter until the sauce is glossy.
- 11Stir in fresh lemon juice and thyme. Taste for seasoning and adjust salt and pepper if needed.
- 12Plate each chicken breast crust side up, spoon pan sauce over, and garnish with chopped parsley. Serve immediately.
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